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July 18, 2024

Eid special: Munaf Kapadia of The Bohri Kitchen shares 3 special recipes from his kitchen

Pooja Patel

Mumbai’s very own The Bohri Kitchen (TBK) has been in the spotlight ever since they started offering homemade feel-good home dining experiences that serve authentic Bohri food. The kitchen usually sees a lot of people opting for this popular dining experience, especially for the Thaal during the month of Ramzan..

However, this year the story is different as the lockdown is in place. Fret not, as Munaf Kapadia of The Bohri Kitchen, who calls himself TBK’s Chief Eating Officer and an Entrepreneurial Therapist, shares three festive recipes!


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Mutton Rosht

For representational purpose. Source: Unsplash
1 kg mutton pieces with bones (big pieces)
5 medium onions sliced and deeply fried golden
3 potatoes
2 eggs
200 gms curds
3 pieces of clove
Half an inch of cinnamon stick
1 tbsp cumin seeds
Oil for frying
1 tbsp ginger, garlic and green chillies paste
2 tsp red chilly powder
1 tbsp coriander powder
1 tsp turmeric powder
Pressure cook the washed mutton pieces with the ginger, garlic and green chilly paste.
Cut the potatoes into four pieces and deep fry them.
Hard boil the eggs, peel and keep aside.
Soak the masala (cloves, cinnamon and cumin).
Grind the fried onions with the curds.
In a pan, heat 2 tbsp oil and add the soaked garam masala and cover it immediately.
Then add the cooked mutton and the ground onion and curd mixture.
Add the fried potatoes and cook for 10 minutes.
Add a little water to form a thick gravy.
To make a richer gravy, you can add 2 tbsp of cashew nut paste.
Garnish with boiled eggs (cut into two pieces) and minutely-cut coriander.
Serve hot with jeera rice, pineapple rice (jarda) or parathas.

Dal Chawal Palida

For representational purpose. Source: Unsplash
Ingredients: (For Palida)
200 gms tur dal (preferably oil-coated)
1 tbsp fenugreek seeds
1 tbsp cumin seeds
2tbsp finely chopped garlic
2 tbsp gram flour
1 onion chopped
3 to 4 tomatoes chopped finely
2 to 3 kokum
4 drumsticks peeled and cut into 3-inch pieces
1/2 tsp turmeric powder
1 tbsp red chilly powder
Salt to taste
Ingredients: (For dal chawal)
Leftover dal from the palida
400 gms basmati rice soaked for 2 hours
2tbsp chopped garlic
3 onions sliced
1 small stick of cinnamon
2/3 cloves
2 tbsp cumin seeds
1 capsicum sliced
2 to 3 tbsp pure ghee
1 lemon
Method: (For palida)
In a big pan, cook the dal with 5 cups of water, salt and turmeric.
The dal should not be overcooked. It should remain whole.
Strain the dal and keep the water.
Now in another pan take 2 tbsp oil and add garlic and saute till golden brown.
Add the fenugreek seeds, cumin seeds, red chilly powder, turmeric and gram flour.
Stir for some time till you get the smell of roasted gram flour.
Now add the onions and tomatoes.
Pour in the water of the dal slowly, stiring continuously, so that no lumps are formed.
Add the kokum, drumsticks and let the palida cook on slow flame till the drumsticks are cooked.
Garnish with finely chopped fresh coriander.
Method: (For Dal Chawal)
Boil water in a large pan. After the water starts boiling, add the soaked basmati rice.
Add salt and juice of one lime (put extra salt because there is excess water which will be drained).
After 2 to 3 boils, when the rice is half cooked, drain out the rice in a strainer.
Pour some cold water on the rice to stop its cooking process.
In another pan, take pure ghee and heat it.
Add garlic and stir till golden brown.
Add cumin seeds, cloves and cinnamon.
Then add the onions and fry till golden brown.
Add the capsicum and cook for 2 minutes and then add the dal.
Now in a flat bottom pan, put a layer of basmati rice, followed by a layer of dal, and rice again.
Garnish with fried onions.
Pour another 2 spoons of ghee over it.
Simmer it for 20 minutes on a flat pan.

Chicken Kari

For representational purpose. Source: Unsplash
1 kg chicken with bones cut into small pieces
2 tbsp green masala paste (green chillies+garlic+ginger)
1/4 kg kari masala (readily available at any bohri stores in Crawford market)
Curry leaves
4 tbsp coconut milk powder
1 small ball of tamarind soaked in warm water or 2 tbsp tamarind paste
In a small pan, cook the chicken with the green masala and salt on high flame for five minutes. You don’t have to cook the chicken completely.
In another thick bottomed pan, heat some oil.
Grind the kari masala to a fine paste with very little water.
Add this paste to the oil and saute till the aroma of the kari masala fills the kitchen.
Add curry leaves.
Mix the coconut powder in 4 cups of water to form coconut milk and add it to the kari masala. Stir continuously so that no lumps are formed.
Add the chicken and let the kari cook on slow flame.
Add the tamarind paste into the kari and cook the kari till the chicken is cooked.
Garnish with coriander.



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